High Protein Pancake Recipe

Finally!  I made a Gluten Free High Protein Pancake that sticks together when you flip it. I’m not fond of pancakes, but my sweetie loves them and it is Easter weekend, so it is nice to make a healthy version for him.  I also created a Ricotta Whip (because I’m missing Italy so much right now)! It is light, fluffy w a hint of orange. Dried Orange peel in TCM is an herb, Chen pi, that helps drain dampness, aids digestion and transforms phlegm. This could help counter the dairy in these recipes. Dairy is generally a “No No” in Traditional Chinese Medicine because it produces phlegm and heaviness in the body especially for those with Spleen Qi Deficiency.  However, its is a special weekend and it’s for my boyfriend who doesn’t have any of those issues.

See Recipe below….

High Protein Pancake

1 c. Good Culture Cottage cheese

3 Large eggs

1 c. Almond Flour

1/2 t. Baking powder

1/2 t. Vanilla extract

*Optional- low carb sweetener.  I didn’t use any and I don’t think it needs it but everyone has a different taste palette.

Method:

-To a blender, add cottage cheese and whip a minute.

-Add three raw eggs and whip again.

-Add almond flour, baking powder, vanilla and sweetener, whip again until smooth.

-Melt unsalted butter in warm skillet.

-Pour batter from blender into smaller palm size pancakes.

-Wait 2-3 minutes for bubbles to form and flip and cook for another 1-2 minutes depending on how dark you prefer your pancakes.

-Enjoy!

Ricotta topping

3/4 cup whole milk ricotta

2 T. Whipping Cream

1 T. Maple Syrup

1/2 t. Freeze dried orange peel

Zest from half a lemon

(My zester was in the dishwasher in mid cycle, so I didn’t use it, but it was still amazing, I say humbly ).

Method:

Whip ricotta and cream together and then add other ingredients to taste.